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LAWS OF KENYA
FOOD, DRUGS AND CHEMICAL SUBSTANCES ACT
THE FOOD, DRUGS AND CHEMICAL SUBSTANCES (FOOD LABELLING, ADDITIVES AND STANDARDS) REGULATIONS
LEGAL NOTICE 107 OF 1978
- Published in Kenya Gazette Vol. LXXX—No. 27 on 7 July 1978
- Commenced on 1 May 1979
- [Amended by Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) Regulations, 1979 (Legal Notice 55 of 1979) on 6 April 1979]
- [Amended by Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) (NO. 2) Regulations, 1979 (Legal Notice 296 of 1979) on 26 October 1979]
- [Amended by Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) Regulations, 1980 (Legal Notice 121 of 1980) on 15 August 1980]
- [Amended by Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) Regulations, 1985 (Legal Notice 206 of 1985) on 13 September 1985]
- [Amended by Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) Regulations, 1986 (Legal Notice 63 of 1986) on 9 May 1986]
- [Amended by Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) Regulations, 1988 (Legal Notice 189 of 1988) on 10 October 1988]
- [Amended by Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) Regulations, 1988 (Legal Notice 516 of 1988) on 5 June 1989]
- [Amended by Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) Regulations, 1999 (Legal Notice 37 of 1999) on 9 April 1999]
- [Amended by Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) Regulations, 2009 (Legal Notice 154 of 2009) on 9 October 2009]
- [Amended by Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) Regulations, 2010 (Legal Notice 105 of 2010) on 16 July 2010]
- [Amended by Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) Regulations, 2012 (Legal Notice 62 of 2012) on 22 June 2012]
- [Amended by Missing Corrigenda (Corrigendum 50 of 2013) on 28 March 2013]
- [Amended by The Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) Regulations (Legal Notice 115 of 2015) on 12 June 2015]
- [Amended by Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) (Amendment) (No. 2) Regulations, 2015 (Legal Notice 157 of 2015) on 31 July 2015]
- [Revised by 24th Annual Supplement (Legal Notice 221 of 2023) on 31 December 2022]
Part I – PRELIMINARY
1. Citation
These Regulations may be cited as the Food, Drugs and Chemical Substances (Food Labelling, Additives and Standards) Regulations, 1978 and shall come into operation on 1st May, 1979.(L.N. 228/1978.)2. Interpretation
In these Regulations, unless the context otherwise requires—"Cabinet Secretary" means the Cabinet Secretary for the time being responsible for matters related to public health and sanitation;"close proximity" means, with reference to the common name, immediately adjacent to the common name without any intervening printed or written graphic matter;"common name" means, with reference to food, any name set out in column 2 of Part I of the First Schedule to these Regulations or if the name is not so set out, any name in English by which any food is generally known;"components" means any substances which form part of an ingredient;"flavouring preparation" includes any food for which a standard is prescribed in Part VI of these Regulations;"food additive" means any substance including any source of radiation, the use of which results, or may reasonably be expected to result, in it, or its products becoming part of or affecting the characteristics of a food, but does not include—(a)any nutritive material that is recognized or commonly sold as an article or ingredient of food;(b)vitamins, mineral nutrients and amino acids;(c)spices, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives;(d)pesticides;(e)food packaging materials and components thereof; and(f)drugs, recommended for administration to animals that may be consumed as food;"food bio-fortification" means addition of nutrients through a process of genetic manipulation to mitigate the dietary deficiency in a food article;"food colour" means those colours prescribed for use in or upon food under Part IV of these Regulations;"food enrichment"means addition of nutrients to replace nutrients lost during processing or addition of nutrients to enhance existing nutrients in a food article;"food fortification" means addition of nutrients to bridge the dietary deficiency in a food article;"gelling agent" means gelatin, agar, or carrageenan and their salts;"ingredient" means any substance, including a food additive, used in the manufacture or preparation of a food and present in the final product;"parts per million" means parts per million by weight and may be symbolized as p.p.m.;"per cent" means per centum by weight and may be symbolized as %;"sweetening agent" includes any food for which a standard is prescribed under Part VII of these Regualtions;"trans" means hydrogen atoms in a carbon chain that are on the same side of the carbon chain;"trans fatty acids" means all the geometrical isomers of monounsaturated and polyunsaturated fatty acids having non-conjugated, interrupted by at least one methylene group, carbon double bonds in the trans configuration;"unstandardized food" means any food for which a standard is not prescribed in any part of these Regulations.(L.N. 62/2012, r. 2, L.N. 115/2015, r. 2)Part II – LABELLING, SPECIAL DIETARY FOODS AND POLICY
3. Sale of unlabelled food prohibited
No person shall sell a manufactured, processed or prepacked food, unless a label has been affixed or applied to that food.4. Declarations to be included on food labels
The label applied to a food shall carry—5. Labelling information not to appear at bottom of container
Notwithstanding regulation 4 of these Regulations, the information required to appear on the label shall not be placed at the bottom of any food container.6. Manner of displaying common names and declaration of net contents
Supra For the purposes of regulation 7 of the Food, Drugs and Chemical Substances (General) Regulations and regulation 4(a) of these Regulations—7. Position or size of declaration of net contents on labels of certain glass containers
Regulation 7 of the Food, Drugs and Chemical Substances (General) Regulations, 1978 and regulation 4(a)(iii) of these Regulations shall not apply to the position or size of the declaration of net contents on the label of a food packed in glass containers on which the declaration appears twice on the shoulder or upper part of the container in block lettering or to the containers of alcoholic beverages and soft drinks.[L.N. 296/1979, Sch.]8. Label declarations to appear clearly on both the inner and outer label
Where both the inner and the outer labels are used on a package of food, the label declarations required by these Regulations to appear thereon shall appear on both the inner and outer labels.9. Restriction on reference to the Act on the label or in advertisement
No direct or indirect references to the Act or to these Regulations shall be made upon any label of, or in any advertisement for, a food unless the reference is a specific requirement of the Act or these Regulations.10. Food sold in bulk exempted from requirements of label declarations
Regulations 3 and 4 shall not apply to food sold in bulk or packaged from bulk at the place where the food is retailed.11. Acceptable common names for certain foods
For the purposes of regulation 4(b)(iv), a name set out in column 2 of Part II of the First Schedule to these Regulations is the acceptable common name for the food set out in column 3 thereof in relation to the same item.12. Label declaration not required to indicate the presence of caramel as food colour in certain foods
Notwithstanding the provisions of regulation 4(b)(ii), it shall not be necessary to indicate the presence of caramel as a food colour on the label in—13. Exemptions of label declaration from indicating the presence of sulphurous acid in certain foods
Notwithstanding the provisions of regulation 4(b)(i), it shall not be necessary to indicate the presence of sulphurous acids including salts thereof in or upon the label of—14. Exemption of label declaration from indicating the presence of artificial flavourings in certain foods
Notwithstanding the provisions of regulation 4(b)(iii), it shall not be necessary to indicate the presence of added artificial or imitation flavouring preparations on the label of liqueurs and alcoholic beverages.15. Statement implying special dietary use
Where a statement or claim implying a special dietary use is made on the label of, or in any advertisement for, any food the label shall carry a statement of the type of diet for which the food is recommended.16. Label declaration of food containing an artificial sweetener
A food containing saccharin or its salts shall carry on the label a statement to the effect that it contains (naming the synthetic sweetener) a non-nutritive artificial sweetener.17. Standard for carbohydrate or sugar reduced foods
Special dietary foods recommended for carbohydrate or sugar reduced diets shall be food that contains not more than 50 per cent of the glycogenic carbohydrate normally present in foods of the same class.18. Condition for describing food as sugarless, etc.
For the purposes of these Regulations a food may be described as sugarless, sugar free, low in carbohydrates or by any other synonymous terms if it contains not more than 0.25 per cent glycogenic carbohydrates.19. Mode of declaration of carbohydrate content in food
Where a statement or claim relating to the carbohydrate, sugar or starch content is made on the label of, or in any advertisement for, a food the label shall carry a statement of the carbohydrate content in grams per 100 grams or on a percentage basis.20. Standard for calorie reduced special dietary foods
Special dietary foods recommended for calorie reduced diets shall be foods that contain not more than 50 per cent of the total calories normally present in foods of the same class.21. Conditions for describing food as low calorie
For the purposes of these Regulations a food may be described as low calorie or by any synonymous term if it contains not more than—22. Mode of declaring calorie content in food
Where a statement or claim relating to the calorie content is made on the label of, or in any advertisement for, a food the label shall carry a statement of the calorie content in calories per 100 grams.23. Standard for sodium reduced special dietary food
The number of milligrams of sodium contributed by a reasonable daily intake of a special dietary food recommended for a sodium reduced diet shall not exceed one-sixth the number of milligrams of sodium contained in a reasonable daily intake of the same food.24. Conditions for describing food as low sodium and mode of declaration
25. Restriction on the sale of food containing non-nutritive sweetening agents
No person shall sell a food containing a non-nutritive sweetening agent unless—26. Composition of standardized food
27. Limits of food additives stated to be "good manufacturing practice"
Where the limit prescribed for a food additive in any of the tables in the Second Schedule to these Regulations is stated to be "good manufacturing practice", the amount of the food additive added to a food in manufacturing and processing shall not exceed the amount required to accomplish the purpose for which that additive is required to be added to that food.28. Food additives to meet specifications
29. Restriction on sale of baby food containing food additives
30. Components of food ingredients
Where an ingredient of a food has more than one component, the name of all the components shall be included in the list of ingredients, except where such an ingredient is a food for which a standard has been established and such standard does not require a complete list of the ingredients.31. Country of origin of food to be declared on the label
32. Label declaration for irradiated food Food
which has been treated with ionising radiation shall be so designated on the label.33. Misleading grade designations prohibited
Grade designations used on the label shall be readily understood and not misleading or deceptive.33A. Expiry date to be on label and prohibition on sale of expired goods
Part III – FOOD ADDITIVES
34. Limit for food additives prescribed for soft drinks
For the purpose of this Part, unless the context otherwise requires, where a limit for a food additive has been prescribed or exemptions from label declaration in regard to food additives have been permitted under these Regulations for soft drinks it shall include that for a beverage base, beverage mix and beverage concentrate, and the maximum level prescribed for the food additive shall be for the finished drink.35. Labelling of substances used as food additives
No person shall sell any substance for use as a food additive unless the label—36. Conditions for a request to add to or change food additives
37. Conditions for using more than one Class II preservative
The use of more than one Class II preservative shall be allowed provided the sum of the ratios of the quantities of each preservative present in the product to the quantities permitted under these Regulations shall not exceed one.38. Sale of only listed food additives
No person shall sell any substance as a food additive unless the substance is listed in one or more of the tables set out in the Second Schedule.39. Exempted foods
Notwithstanding the provisions of these Regulations, subparagraph (c) and (a) of paragraphs (1) and (2) of regulation 26 shall not apply to spices, seasonings, flavouring preparations, essential oils, oleoresins and natural extractives.40. Conditions for sale of food containing food additives
No person shall sell a food containing a food additive except as prescribed in regulations 26 and 27 of these Regulations.Part IV – FOOD COLOURS
41. Interpretation of Part
For the purposes of this Part—"colour index numbers" means the numbers allocated to different colours in the colour index published by the Society for Dyers and Colourists of the United Kingdom and the Association of Textile Chemists and Colourists of the United States of America;"diluent" means any substance suitable for human consumption other than a synthetic colour present in a colour mixture or preparation;"dye" means the principal dye and associated subsidiary and isomeric dyes contained in synthetic colour;"lake" means a straight colour extended on a substraction by adsorption, co-precipitation or chemical combination that does not include any combination of the ingredients made by a simple mixing process;"mixture" means a mixture of two or more synthetic colours or a mixture of one or more synthetic colours with one or more diluents;"preparation" means a preparation of one or more synthetic colours containing less than three per cent dye and sold for household use;"synthetic colour" means any organic colour, other than caramel, that is produced by chemical synthesis and has no counterpart in nature.42. Colours permitted for sale for use in or upon foods
No person shall sell for use in or upon food any colour other than—43. Prohibition against selling food containing food colours not permitted for sale for use in food
No person shall sell a food to which has been added any colour other than the colours specified in regulation 42 of these Regulations.44. Standard for food colours
The food colours listed in regulation 42(c) of these Regulations shall be of the standard set out in the table contained in the Third Schedule.45. Prohibition against selling food containing food colours exceeding prescribed limits
No person shall sell a food, other than a synthetic colour or flavouring mixture prepar- ation, that contains when prepared for consumption according to label direction, more than—46. Limits for metallic contaminants in food colours
No person shall sell a food colour for use in or upon food that contains more than—47. Limit for carotenal in food
No person shall sell food to which has been added more than 35 parts per million of ß - apo-8’-carotenal or ethyl ß -apo-8’-carotenal or methyl ß -apo-8’-carotenoate.48. Labelling of synthetic colours
No person shall sell a synthetic colour for use in or upon food unless the label carries—49. Labelling of mixture or preparations of colours
No person shall sell a mixture or preparation for use in or upon food, unless the label carries—Part V – POISONOUS SUBSTANCES IN FOOD
50. Limits for poisonous or harmful substances in food
Except as provided in these Regulations, a food specified in Part I or Part II of the table set out in the Fourth Schedule to these Regulations which contains—Part VI – FLAVOURING PREPARATIONS
51. Standard for flavour, extract or essence
(Naming the flavour) extract or (Naming the flavour) essence of a named flavour shall be a solution in ethyl alcohol, glycerol, propylene glycol or any combination of these, of sapid or odorous extract principles, or both, derived from the plant after which the flavouring extract or essence is named, and may contain water, a sweetening agent, food colour and a Class II or Class IV preservative as prescribed in the Second Schedule.52. Standard for artificial or imitation extract or essence
Artificial (Naming the flavour) extract, artificial (Naming the flavour) essence, imitation (Naming the flavour) extract and imitation (Naming the flavour) essence shall be a flavouring extract or essence except that the flavouring principles shall be derived in whole or in part from sources other than the aromatic plant after which it is named, and if such extract or essence is defined in these Regulations the flavouring strength of the artificial or imitation extract or essence shall be not less than that of the extract or essence.53. Standard for flavour
A named flavour—54. Standard for artificial or imitation flavour
A named artificial or imitation flavour shall be a flavour except that the flavouring principles may be derived wholly or partly from sources other than the aromatic plant after which it is named, and if such flavour is defined in these Regulations the flavouring strength of the artificial or imitation flavour shall be not less than that of the flavour.55. Standard for fruit extract or essence naturally fortified
Notwithstanding regulations 51 and 53 (a named fruit) extract naturally fortified, (a named fruit) essence naturally fortified or (a named fruit) flavour naturally fortified shall be an extract, essence or flavour derived from the named fruit to which natural extractives have been added fifty-one per cent of the flavouring strength shall be derived from the named plant.56. Labelling of or advertisement for artificial flavouring preparations
The label of or any advertisement for an artificial or imitation flavouring preparation shall have the word "artificial" or "imitation" as an integral part of the name of such flavouring preparation and in identical type and identically displayed with such name.57. Standard for almond essence, extract or flavour
Almond essence, almond extract or almond flavour shall be the essence, extract or flavour derived from the kernels of the bitter almond, apricot or peach and shall contain not less than one per cent by volume of hydrocyanic acid-free volatile oil obtained therefrom.58. Standard for anise essence, extract or flavour
Anise essence, anise extract or anise flavour shall be the essence, extract or flavour derived from the natural or terpeneless oil of anise and shall correspond in flavouring strength to an alcoholic solution containing not less than 3 per cent by volume of oil of anise, the volatile oil obtained from the fruit of Pimpinella anisum L., or illicium verum Hook.59. Standard for celery seed essence, extract or flavour
Celery seed essence, celery seed extract or celery seed flavour shall be the essence, extract or flavour derived from celery seed or the terpeneless oil of celery seed and shall correspond in flavouring strength to an alcoholic solution containing not less than 0.3 per cent by volume of volatile oil of celery seed.60. Standard for cassia essence, extract or flavour or cassia cinnamon extract, essence or flavour
Cassia essence, cassia extract or cassia flavour or cassia cinnamon essence, cassia cinnamon extract, cassia cinnamon flavour shall be the essence, extract or flavour derived from the natural or terpeneless oil obtained from the leaves and twigs of cinnamomum cassia L. and containing not less than 80 per cent cinnamic aldehyde, and shall correspond in flavouring strength to an alcoholic solution containing not less than 2 per cent by volume of volatile oil of cassia cinnamon.61. Standard for Ceylon cinnamon essence, extract or flavour
Ceylon cinnamon essence, Ceylon cinnamon extract or Ceylon cinnamon flavour shall be the essence, extract or flavour derived from volatile oil obtained from the bark of cinnamomum Zeylanicum Nees, and shall contain—62. Standard for clove essence, extract or flavour
Clove essence, clove extract or clove flavour shall be the essence, extract or flavour derived from the volatile oil obtained from clove buds and shall contain not less than 2 per cent by volume of oil of clove.63. Standard for ginger essence, extract or flavour
Ginger essence, ginger extract or ginger flavour shall be the essence, extract or flavour derived from ginger and shall contain, in 100 millilitres, the alcohol soluble matter from not less than 20 grams of ginger.64. Standard for lemon essence, extract or flavour
Lemon essence, lemon extract or lemon flavour shall be the essence, extract or flavour prepared from the natural or terpeneless oil of lemon or from lemon peel and shall contain not less than 0.2 per cent citral derived from oil of lemon.65. Standard for nutmeg essence, extract or flavour
Nutmeg essence, nutmeg extract or nutmeg flavour shall be the essence, extract or flavour prepared from the natural or terpeneless oil of nutmeg and shall correspond in flavouring strength to an alcoholic solution containing not less than 2 per cent by volume of oil of nutmeg.66. Standard for orange essence, extract or flavour
Orange essence, orange extract or orange flavour shall be the essence, extract or flavour prepared from sweet orange peel, oil of sweet orange or terpeneless oil of sweet orange, and shall correspond in flavouring strength to an alcoholic solution containing 5 per cent by volume of oil of sweet orange, the volatile oil obtained from the fresh peel of Citrus aurantium L., that shall have an optical rotation, at a temperature of 25°C., of not less than +95°, using a tube 100 millimetres in length.67. Standard for peppermint essence, extract or flavour
Peppermint essence, peppermint extract or peppermint flavour shall be the essence, extract or flavour prepared from peppermint or oil of peppermint, obtained from the leaves and flowering tops of Mentha piperita L., or of Mentha arvensis De. C., var. piperascens Holmes, and shall correspond in flavouring strength to an alcoholic solution of not less than 3 per cent by volume of oil of peppermint, containing not less than 50 per cent free and combined menthol.68. Standard for rose essence, extract or flavour
Rose essence, rose extract or rose flavour shall be the essence, extract or flavour obtained from the petals of Rosa damascene., Mill, or R. moschata Herrm, and shall contain not less than 0.4 per cent by volume of attar of rose.69. Standard for savoury essence, extract or flavour
Savoury essence, savoury extract or savoury flavour shall be the essence, extract or flavour prepared from savoury or oil of savoury and shall contain not less than 0.35 per cent by volume of savoury.70. Standard for spearmint essence, extract or flavour
Spearmint essence, spearmint extract or spearmint flavour shall be the essence, extract or flavour prepared from oil of spearmint obtained from the leaves and flowering tops of Mentha spicata L., and Mentha cardiac, and shall contain not less than 3 per cent by volume of oil of spearmint.71. Standard for sweet basil essence, extract or flavour
Sweet basil essence, sweet basil extract or sweet basil flavour shall be the essence, extract or flavour prepared from sweet basil or oil of sweet basil obtained from the leaves and tops of Ocymum basilcum L., and shall contain not less than 0.1 per cent by volume of oil of sweet basil.72. Standard for sweet marjoram essence, extract or flavour
Sweet marjoram essence, sweet marjoram extract or sweet marjoram flavour or marjoram essence, marjoram extract or marjoram flavour shall be the essence, extract or flavour prepared from marjoram or from oil of marjoram and shall contain not less than 1 per cent by volume of oil of marjoram.73. Standard for thyme essence, extract or flavour
Thyme essence, thyme extract or thyme flavour shall be the essence, extract or flavour prepared from oil of thyme and shall contain not less than 0.2 per cent by volume of oil of thyme.74. Standard for vanilla essence, extract or flavour
Vanilla essence, vanilla extract or vanilla flavour—75. Standard for wintergreen essence, extract or flavour
Wintergreen essence, wintergreen extract or wintergreen flavour shall be the essence, extract or flavour prepared from oil of wintergreen, the volatile oil distilled from the leaves of Gaultheria procumbens L., or from Betula lenta L., and shall contain not less than 3 per cent by volume of wintergreen.Part VII – SWEETENING AGENTS
76. Standard for sugar
Sugar shall be the food chemically known as sucrose and shall conform to the following composition—77. Standard for liquid sugar
Liquid sugar shall be the food obtained by dissolving sugar in water.78. Standard for invert sugar
Invert sugar shall be the food obtained by the partial or complete hydrolysis of sucrose.79. Standard for liquid invert sugar
Liquid invert sugar shall be the food consisting of a solution of invert sugar in water.80. Restriction of sale of liquid sugar or liquid invert sugar
No person shall sell liquid sugar or liquid invert sugar unless the label carries a statement of the percentage of liquid sugar or liquid invert sugar contained therein.81. Standard for icing sugar
Icing or powdered sugar shall be powdered sugar which may contain either not more than 5 per cent starch or an anti-caking agent in quantities prescribed in the Second Schedule.82. Standard for brown sugar
Brown sugar, yellow sugar or golden sugar—83. Standard for refined sugar syrup
Refined sugar syrup, refiner’s syrup or golden syrup—84. Standard for dextrose or dextrose monohydrate
Dextrose or dextrose monohydrate—85. Standard for liquid glucose
Liquid glucose or glucose syrup—86. Standard for glucose solids
Glucose solids—87. Standard for glucose syrup
Glucose syrup of a named source—88. Standard for honey
Honey—Part VIII – MEAT, ITS PREPARATION AND PRODUCTS
89. Interpretation of Part
For the purposes of this Part—"animal" means any animal used as food, but does not include marine and fresh water animals;"filler" means—90. Standard for meat
Meat shall be the clean dressed flesh of a slaughtered animal that has been inspected and found fit for human consumption by an authorized officer.91. Meaning of "meat products"
"Meat products" means the products obtained from meat and shall include those parts of the carcass not usually included in meat, with or without other ingredients.92. Addition of certain preservatives and colours to meat and meat products prohibited
Meat, meat products or preparations thereof shall be adulterated if preservatives or colours other than those prescribed in the Second Schedule to these Regulations are present therein or have been added thereto.93. Standard for prepared meat or prepared meat product
Prepared meat or prepared meat products shall be meat or meat products respectively, whether comminuted or not, to which has been added any other ingredient prescribed by these Regulations or which have been preserved, canned, cooked or otherwise processed and may contain—94. Labelling of food consisting of meat products or prepared meat products
A food that consists wholly or in part of a meat product or a prepared meat product shall be labelled with the words "meat product" or with the name of the meat product.95. Composition of pumping pickle, etc., used for curing preserved meat or preserved meat products
Pumping pickle, cover pickle and dry cure used in the curing of preserved meat or preserved meat products may contain—96. Prohibition against the selling of dead animals, etc., as food or meat products obtained from such dead animals as food
97. Conditions for sale of meat in hermetically sealed containers
98. Standard for minced or ground beef
Minced or ground beef, sold under any name whatsoever, shall be comminuted beef meat containing not more than 30 per cent fat comprised of the fat normally adherent to the beef used, and where the product is represented by any means whatsoever as lean, it shall contain not more than 15 per cent fat.99. Limits for filler, binder, etc., in prepared meat or meat products
No person shall sell meat or prepared meat products except blood pudding, black pudding and white pudding that contain more than—100. Standard for preserved meat or preserved meat product
Preserved meat or preserved meat products other than refrigerated or frozen meat or meat product shall be the cooked or uncooked meat or meat products which is salted, pickled, canned, cured or smoked, may be glazed and contain—101. Standard for sausage or sausage meat
102. Standard for potted meat, meat paste or meat spread
Potted meat, meat paste or meat spread shall be the comminuted and cooked fresh or preserved meat and may contain a meat binder, salt, sugar, dextrose, glucose, spices, other seasonings and a gelling agent and shall contain not less than 65 per cent of meat as determined by the official method.103. Standard for potted meat product, meat product paste or meat product spread
Potted meat products, meat product paste or meat product spread shall be the food consisting wholly or in part of meat products and shall otherwise conform to the standard for potted meat.104. Standard for meat loaf, meat roll, etc.
Meat loaf, meat roll, meat lunch or luncheon meat shall be comminuted and cooked, fresh or preserved meat, pressed into shape and may contain a dried milk product obtained from skim milk by the reduction of its calcium content and a corresponding increase in its sodium content, in an amount not exceeding 3 per cent of the finished food, filler, meat binder, salt, sugar, dextrose, glucono delta lactone, glucose, spices, other seasonings, milk, eggs, a gelling agent and partially defatted beef fatty tissue and a partially defatted pork fatty tissue and shall contain not less than 65 per cent meat as determined by the official method.105. Standard for meat product loaf or meat and meat product loaf
Meat product loaf or meat and meat product loaf shall be the food consisting wholly or in part of meat product and shall otherwise conform to the standard prescribed for meat loaf.106. Standard for meat pies
Meat pies such as "beef pie", "veal pie" and "pork pie" shall contain only the species identified on the label and not less than 25 per cent of all the ingredients including the crust and shall be computed on the basis of the fresh uncooked meat contained therein.107. Label declaration for prepared meat or prepared meat product to which a gelling agent has been added
The label of a prepared meat or prepared meat product to which a gelling agent has been added as prescribed by these Regulations shall carry a declaration of the presence of the gelling agent, or the word "jellied", as an integral part of the name of the food.108. Standard for edible bone meal
Edible bone meal or edible bone flour shall be the food prepared by grinding dry, defatted bones obtained from slaughtered animals that have been inspected and found fit for human consumption by an authorized officer, and shall contain—109. Standard for gelatin
Gelatin or edible gelatine—Part IX – POULTRY, POULTRY MEAT, THEIR PREPARATIONS AND PRODUCTS
110. Interpretation of Part
For the purposes of this Part the term "filler" has the meaning assigned to it under Part VIII of these Regulations.111. Standard for poultry
Poultry shall be any bird that is commonly used as food.112. Standard for poultry meat
Poultry meat shall be the clean, dressed flesh, exclusive of giblets, of eviscerated poultry that has been inspected by an authorized officer and found fit for human consumption.113. Standard for poultry meat product
"Poultry meat products" means shall be the clean parts of poultry, other than poultry meat, commonly used as food and includes the giblets and the skin.114. Standard for giblets
Giblets shall be the properly trimmed and washed liver from which the gall bladder has been removed, the heart with or without the pericardial sac and the gizzard from which the lining and contents have been removed.115. Standard for prepared poultry meat or prepared poultry meat products
Prepared poultry meat or prepared poultry meat product shall be poultry or poultry meat product, whether comminuted or not, which have been preserved, canned or cooked.116. Addition of certain substances to poultry meat, poultry meat products or preparations prohibited
Poultry meat, poultry meat product or preparations thereof shall be adulterated if any of the following substances or any substance in the following classes is present therein or has been added thereto—117. Labelling of food consisting of poultry meat products
A food that consists wholly or in part of poultry meat products shall carry on the label—118. Sale of certain poultry and poultry meat products prohibited
No person shall sell for consumption as food—119. Limit for filler, etc., in poultry meat and prepared poultry meat products
No person shall sell prepared poultry or prepared poultry meat product that contain more than—120. Standard for preserved poultry meat and preserved poultry meat product(s)
Preserved poultry meat or preserved poultry meat product shall be the cooked or uncooked poultry meat or poultry meat product that is cured or smoked and may contain dextrose, glucose, spices, sugar, vinegar and Class I preservatives as prescribed in the Second Schedule.121. Standard for canned poultry
122. Label declaration of canned poultry containing a gelling agent
Canned poultry (naming the poultry) containing a gelling agent shall carry on the label a declaration indicating the presence of the gelling agent or the word "jellied" as an integral part of the name of the food.123. Standard for boneless poultry
Boneless poultry (naming the poultry) shall be the canned poultry meat from which the bones and skin have been removed containing not less than 50 per cent of the named poultry meat, as determined by the official method, and may contain broth having a specific gravity of not less than 1,000 at a temperature of 50°C.124. Standard for liquid, dried or frozen whole egg, etc.
Liquid, dried or frozen whole egg, egg-yolk, egg-white, egg-albumen or a mixture of these shall be the egg products obtained by removing the shell of wholesome fresh eggs or wholesome stored eggs and processing them, and may contain—125. Egg products or liquid egg to be free from salmonella
No person shall sell egg products or liquid eggs for use as food unless it is free from the salmonella bacteria as determined by the official method.Part X – MARINE AND FRESH WATER ANIMAL PRODUCTS
126. Interpretation of Part
For the purposes of this Part—"filler" has the meaning assigned to it by Part VIII of these Regulations;"marine and fresh water animal" includes—127. Standard for fish
Fish shall be the clean, whole or dressed edible and wholesome part of fish that is ordinarily used for human consumption, with or without salt or seasoning, and may contain food additives as prescribed in the Second Schedule.128. Standard for fish meat
For the purposes of this Part "fish" meat shall be the clean, dressed flesh of crustaceans, molluscs, other marine invertebrates, marine mammals and marine reptiles, whether comminuted or not, with or without salt and seasoning, and may contain food additive as prescribed in the Second Schedule to these Regulations.129. Addition of certain substances to fish and fish meat products prohibited
Fish and fish meat products shall be adulterated if any of the following substances or any substance in any one of the following classes is present therein or has been added thereto—130. Standard for prepared fish or prepared fish meat
Prepared fish or prepared fish meat shall be the whole or comminuted food prepared from fresh or preserved fish or fish meat respectively, may be canned or cooked, and may contain—131. Standard for fish binders
Fish binder for use in or upon prepared fish or prepared fish meat shall be filler with any combination of salt, sugar, dextrose, glucose, spices and other seasonings.132. Conditions for sale of filler or fish binder
No person shall sell filler or a fish binder represented for use in fish products either by label or in any advertisement without the label or advertisement carrying adequate directions for use.133. Limits for filler and moisture in prepared fish or fish meat
134. Standard for preserved fish or fish meat
Preserved fish or preserved fish meat, other than frozen fish or frozen fish meat, shall be cooked or uncooked fish or fish meat that is dried, salted, pickled, cured or smoked and may contain dextrose, glucose, spices, sugar, vinegar and Class I preservatives as prescribed in the Second Schedule, and—135. Conditions for sale of smoked fish or fish product in sealed container
No person shall sell smoked fish or a smoked fish product packed in a container that has been sealed to exclude air unless—136. Standard for fish paste
Fish paste shall be the paste comprising not less than 70 per cent of one or more kinds of fish that are fresh cured or smoked and may contain filler, fish binder, or monoglyceride as prescribed in the Second Schedule.137. Standard for oysters and other shellfish
Oysters and other shellfish shall be maintained in a wholesome condition and shall have been harvested from a location that has been approved by a competent authority as free from contamination.138. Condition for sale of shucked oyster
No person shall sell a shucked oyster that contains by volume more than 10 per cent fluid separable by draining for five minutes through a 1680 micron sieve.Part XI – MILK PRODUCTS
139. Milk product adulterated if containing other fats
Except as provided in these Regulations, a milk product that contains a fat other than milk fat shall be adulterated.140. Standard for milk
Milk or whole milk shall be the normal mammary secretion free from colostrum, obtained from the mammary glands of a healthy cow and shall—141. Standard for pasteurized milk or milk products
142. Standard for ultra high temperature heat treated milk
Ultra high temperature heat treated milk or U.H.T. Milk shall be milk which has been subjected to a continuous flow heating process at a high temperature for a short time and which afterwards has been aseptically packaged and the heat treatment shall be such that the milk—143. Standard for reduced fat milk
Reduced fat milk shall be milk from which part of the milk fat has been removed and shall—144. Standard for skimmed milk
Skimmed or skim milk shall be milk from which part of milk fat has been removed and which contains not more than 0.5 per cent milk fat and not less than 8.5 per cent milk solids.145. Standard for evaporated milk
Evaporated milk (unsweetened condensed milk) shall be the product obtained by the partial removal of water from whole milk and—146. Standard for evaporated skimmed milk
Evaporated skimmed milk (evaporated skim milk, unsweetened condensed skimmed milk) shall be the product obtained by the partial removal of water from skimmed milk; and—147. Standard for sweetened condensed milk
Sweetened condensed milk (condensed milk) shall be the product obtained by the partial removal of water only from milk with the addition of sugars, and—148. Standard for skimmed sweetened condensed milk
Skimmed sweetened condensed milk (skim sweetened condensed milk) shall be the product obtained by the partial removal of water only from skimmed milk with the addition of sugars, and—149. Standard for milk powder
Whole milk powder (dried full cream milk, full cream milk powder, dry whole milk, powdered milk or powdered whole milk) shall be the product obtained by the removal of water only from milk and the adjusting of fat and milk solids, if necessary, and—150. Standard for skimmed milk powder
151. Designation of milk or milk products
For the purpose of regulations 140 to 150 of these Regulations, when milk from any source other than a cow is used for the manufacture of any of the products specified therein, such products shall be designated according to the origin of the milk, and where the milk is from two origins, the one in larger proportion shall be indicated first.152. Labelling and standard for flavoured milk
Flavoured milk shall be labelled (naming the flavour milk) and shall be the pasteurized or sterilized liquid product made from milk, milk powder, milk fat, skim milk or skim milk powder, a flavouring preparation and a sweetening agent, and—153. Labelling and standard for flavoured skim milk
Flavoured skim milk shall be labelled (naming the flavour) skim milk and shall be the product made from skim milk or skim milk powder, a flavouring preparation and a sweetening agent, and—154. Standard for chocolate drink
Chocolate drink shall be the pasteurized or sterilised liquid product made from milk powder, skim milk, skim milk powder or milk fat, cocoa or chocolate and a sweetening agent, and—155. Standard for cheese
156. Standard for cheddar cheese
Cheddar cheese shall be the cheese made from matted or milled curd of milk by the"cheddar" process or from milk by any other procedure that produces a finished cheese product having the same physical and chemical properties as cheese produced by the cheddar process and shall contain, on the dry basis, not less than 50 per cent milk fat.157. Fat content for varieties of cheese
The varieties or types of cheese listed in the first column of the Fifth Schedule to these Regulations shall contain, on a dry basis, not less than the percentage of milk fat specified in relation to those varieties or types of cheese in the second column of that Schedule.158. Standard for skim milk cheese
Skim milk cheese shall be cheese, other than cottage cheese, that contains, on a dry basis, not more than 15 per cent milk fat.159. Standard for cream cheese
Cream cheese shall be cheese made from cream or from milk to which cream has been added, with or without further processing, and—160. Standard for process cheese, etc.
161. Standard for skim milk process cheese
Skim milk process cheese or skim milk processed cheese shall conform to the standard for the process cheese specified in regulation 160(1) except that it shall contain—162. Standard for cottage cheese
Cottage cheese shall be the product, in the form of discrete curd particles, prepared from skim milk evaporated skim milk or milk powder and harmless acid producing bacterial cultures, and—163. Standard for cream cottage cheese
Cream cottage cheese shall be cottage cheese containing cream or a mixture of cream with milk or skim milk or both in such quantity that the final product shall contain—164. Dairy products to be made from a pasteurised source
165. Restriction on sale of cottage cheese
No person shall sell cottage cheese or cream cottage cheese which contains more than 10 coliforms per gram as determined by the official method.166. Label declaration for cheese
No person shall sell any cheese unless the label carries a statement indicating the variety or type of cheese.167. Standard for butter
Butter shall be the fatty product exclusively derived from milk and may contain any of the food colours, neutralizing salts for pH adjustment prescribed in the Second Schedule and harmless lactic acid producing bacterial cultures and shall contain—168. Standard for ghee
Ghee (butter oil) shall be the product exclusively obtained from butter or cream and resulting from the removal of practically the entire water and solids-non-fat content, and—169. Standard for cream
Cream shall be the pasteurized fatty liquid prepared from milk by separating milk constituents in such manner as to increase the milk fat content and shall contain—170. Standard for ice-cream
Ice-cream shall be the pasteurized frozen food made from ice-cream mix by freezing, may contain cocoa or chocolate syrup, fruit, nuts or confections and shall contain—171. Standard for dairy whip
Dairy whip shall be the pasteurized frozen preparation of milk products and other food ingredients which may contain a food colour, pH adjusting agent, stabilizing agent and sequestering agent as prescribed in the Second Schedule and shall contain—172. Standard for milk ice
Milk ice shall be the pasteurized frozen preparation of milk products and other food ingredients which may contain food colour, pH adjusting agent, stabilizing agent and sequestering agent as prescribed in the Second Schedule, and shall contain—173. Standard for ice confection
Ice confection shall be the pasteurized frozen preparation which may contain milk products or other food ingredients and food colour, pH adjusting agents, a stabilising agent and sequestering agent as prescribed in the Second Schedule, and shall contain—174. Standard for yoghurt
Yoghurt shall be the coagulated milk product which has been pasteurised prior to fermentation through the action of Lactobacillus bulgaricus and Streptococcus thermophilus, from cream, concentrated or unconcentrated milk, partly skimmed milk, with or without the addition of wholly skimmed milk, skimmed milk powder, concentrated whey, whey powder, cream and sugars which may contain flavours, colours, stabilizers and pH adjusting agents as prescribed in the Second Schedule, and shall contain—Part XII – NON-NUTRITIVE SWEETENERS
175. Interpretation of Part
For the purposes of this Part—"non-nutritive sweetener" means any substance that does not have nutritive properties and that, when added to food, is capable of imparting sweetness to that food;"specified non-nutritive sweetener" means saccharin and its sodium, calcium, and ammonium compounds and aspartame.[L.N. 206/1985, Sch.]176. Sale of food containing non-nutritive sweeteners prohibited
No person shall sell any food to which a non-nutritive sweetener has been added except as prescribed by these Regulations.177. Restriction on sale of non-nutritive sweeteners
No person shall sell as suitable for the purpose of sweetening a food any non-nutritive sweetener other than a specified non-nutritive sweetener.178. Labelling of food containing non-nutritive sweeteners
Every food containing a non-nutritive sweetener shall be labelled in type size not smaller than 2 mm, lettering with the words "CONTAINS NON-NUTRITIVE SWEETENER" or "CONTAINS (state the non-nutritive sweetener)".179. Labelling of packages containing non-nutritive sweeteners
Every package containing a non-nutritive sweetener sold or intended for sweetening food shall be labelled with the words "NON-NUTRITIVE SWEETENER" or "ARTIFICIAL SWEETENER" in addition to the name of the sweetener.Part XIII – FRUITS, VEGETABLES AND THEIR PRODUCTS
180. Interpretation of Part
For the purposes of this Part—"a sweetening ingredient" means sugar, invert sugar, dextrose, glucose or glucose solids in dry or liquid form or any combination thereof;"an acid ingredient" means acetic, citric, fumaric, malic, tartaric or lactic acid, lemon or lime juice, or vinegar;"fruit juice" means the unfermented liquid expressed from sound ripe fresh fruit, and includes any such liquid that is heat treated and chilled.181. Standard for canned vegetables
Canned (naming the vegetable) shall be the product obtained by heat processing the named fresh vegetables after they have been properly prepared, shall be packed in hermetically sealed containers, and may contain—182. Standard for frozen vegetables
Frozen (naming the vegetable) shall be the product obtained by freezing the named fresh vegetables after they have been properly prepared and subjected to a blanching treatment and may contain added sugar, suitable flavourings and salt, if such addition is declared on the label.183. Standard for canned tomatoes
Canned tomatoes shall be the canned product made by heat processing properly prepared fresh ripe tomatoes, which shall contain not less than 50 per cent drained tomato as determined by official method, and may contain—184. Label declaration for canned tomatoes
The label of canned tomatoes shall carry a declaration of added salt and firming agent, and the name of added citric acid, sugar, invert sugar and dextrose.185. Standard for tomato juice
Tomato juice shall be the pasteurized liquid containing a substantial portion of fine tomato pulp, extracted from sound, ripe, whole tomatoes from which all stems and skins; seeds or other coarse or hard portions have been removed and may contain salt, malic, citric or ascorbic acid and shall contain soluble tomato solid content, exclusive of added salt, not less than 5 per cent when determined by refractometer at 20°C., uncorrected for acidity and read as degree Brix on the international sucrose scales.186. Label declaration for tomato juice
The label of tomato juice shall carry a declaration of added salt.187. Standard for tomato paste
Tomato paste shall be the product made by evaporating a portion of the water from tomato juice obtained from tomatoes or sound tomato trimmings, may contain salt, and benzoic acid not exceeding 750 p.p.m. and shall contain not less than 25 per cent soluble tomato solids as determined by the official method.188. Standard for concentrated tomato paste
Concentrated tomato paste shall be tomato paste containing not less than 28 per cent soluble tomato solids as determined by the official method.[L.N. 55/1979, Sch.]189. Standard for tomato pulp, etc.
Tomato pulp and tomato puree shall be the heat processed products made from concentrated tomato juice from whole, ripe tomato or sound tomato trimmings and may contain salt, and benzoic acid not exceeding 750 p.p.m., and shall contain not less than 8.5 per cent and not more than 25 per cent of soluble tomato solids as determined by the official method.190. Label declaration for tomato paste, etc.
The label of tomato paste, tomato pulp, tomato puree or concentrated tomato paste shall carry a declaration of added salt.191. Standard for tomato catsup
Tomato catsup, catsup, ketchup or products whose common names are variants of the world catsup, shall be the heat processed product made from the juice of red-ripe tomatoes or sound tomato trimmings from which skins and seeds have been removed, may contain benzoic acid not exceeding 750 p.p.m., and shall contain—192. Limit for mould in tomato products
No person shall sell canned tomato, tomato juice or other tomato products which contains mould filaments in excess of 40 per cent of microscopic fields when examined by the official method.193. Standard for pickles and relishes
Pickles and relishes shall be the product prepared from vegetables or fruit with salt and vinegar, and may contain—194. Standard for olives
Olives shall be the plain or stuffed fruit of the olive tree, and may contain vinegar, salt, sugar, invert sugar or dextrose, in dry or liquid form, spices, seasoning, lactic acid, and in the case of ripe olives, ferrous gluconate.195. Standard for canned fruit
Canned (naming the fruit) shall be the product prepared by heat processing the named fresh fruit after it has been properly prepared, shall be packed in hermetically sealed containers, and may contain—| Name of Canned Fruit | Fruit Permitted Food Colour. | Maximum Limits |
| Canned plum (in red or purple plums only). | Erythrosine/ponceau 4R. | 100. mg./kg. singly or in combination. |
| Canned raspberries. | Erythrosine/ponceau 4R. | 100. mg./kg. singly or in combination. |
| Canned fruit cocktail. | Erythrosine (to colour Cherries only when artificially coloured cherries are used). | 100. mg./kg. |
| Canned fruit cocktail. | Erythrosine (to colour Cherries only when artificially coloured cherries are used). | 100. mg./kg. |
| Canned strawberries. | Erythrosine/ponceau 4R. | 100. mg./kg. singly or in combination. |
196. Standard for frozen fruit
Frozen (naming the fruit) shall be the product obtained by freezing the named fresh fruit after it has been properly prepared and may contain—197. Label declaration for canned fruit packed in syrup
The label of canned or frozen fruit packed in syrup shall carry a declaration of the concentration of syrup if only sugar is used as light syrup, medium syrup and heavy syrup as measured on the Brix hydrometer within the following range—| light syrup ............................................ | 14° or more but less than 18°; |
| medium syrup ...................................... | 18° or more but less than 22°; |
| heavy syrup ........................................... | 22° or more but not more than 35°; |
198. Labelling of frozen fruit packed in sugar, etc.
The label of frozen fruit packed in sugar, invert sugar, dextrose or glucose, in dry form, shall carry a declaration of each sweetening ingredient added.199. Labelling of frozen fruit containing added ascorbic acid
The label of frozen fruit containing added ascorbic acid or erythorbic acid shall carry the statement "Contains ascorbic acid to prevent discoloration", or "Contains erythorbic acid to prevent discoloration".200. Labelling of canned or frozen fruit containing food additives
The label of canned or frozen fruits shall carry a declaration of any food additives including food colours.201. Standard for fruit juice
(Naming the fruit) shall be the juice obtained from the named fruit and may contain—202. Fruit juice to conform to standard
Notwithstanding regulation 201 the fruit juice prepared from any fruit named in any of the regulations 203 to 209 of these Regulations shall conform to the standard prescribed for that fruit juice in those regulations.203. Standard for apple juice
Apple juice shall be the fruit juice, obtained from apples, which may contain a Class II preservative and ascorbic acid, and shall have soluble solids of not less than 10 per cent at 20°C. by refractometer method and read as degrees Brix on the international sucrose scales and shall not have titrable acidity expressed as acetic acid of more than 0.4 g./kg.204. Standard for grape juice
Grape juice shall be the fruit juice obtained from grapes and may contain citric acid, sugar, invert sugar or dextrose, in dry form, a class II preservative, and ascorbic acid, shall have soluble solids of not less than 15 per cent at 20°C. by refractometer method and read as degrees brix on the international sucrose scales, and shall not have volatile acid exceeding 0.4 g./kg. expressed as acetic acid.205. Standard for grapefruit juice
Grapefruit juice shall be the fruit juice obtained from grapefruit and may contain sugar, invert sugar or dextrose, in dry form, and a Class II preservative, shall contain, exclusive of added sweetening agents, not less than 9 per cent of soluble solids as determined by the refractometer at 20°C. on the international sucrose scales.206. Standard for lemon juice
Lemon juice shall be the fruit juice obtained from lemons, and shall contain not less than 6 per cent soluble lemon solids as determined by refractometer at 20°C. and read as degrees brix on the international sucrose scales, and the total titrable acidity of the lemon juice shall not be less than 4.5 per cent expressed as anhydrous citric acid.207. Standard for lime juice
Lime juice or lime fruit juice shall be the fruit juice obtained from limes and may contain sugar, invert sugar or dextrose, in dry form, and a Class II preservative, and shall contain, exclusive of added sweetening agents, soluble solid contents of not less than 6.0 per cent as determined by refractometer at 20°C. and read as degrees brix on the international sucrose scales, and the total titrable acidity of the lime juice shall not be less than 4.5 per cent expressed as anhydrous citric acid.208. Standard for orange juice
Orange juice shall be the fruit juice obtained from oranges and—209. Standard for pineapple juice
Pineapple juice shall be the fruit juice obtained from pineapple, and may contain sugar, invert sugar or dextrose in dry form, a Class II preservative and ascorbic acid, and shall contain, exclusive of sweetening agents, a minimum of 10 per cent of soluble solids as determined by the refractometer at 20°C. on the international sucrose scales.210. Standard for carbonated fruit juice
Carbonated (naming of fruit) juice or sparkling (naming of fruit) juice shall be the named fruit juice infused with carbon dioxide under pressure.211. Standard for concentrated fruit juice
Concentrated (naming the fruit) shall be fruit juice that has been concentrated to at least one-half of its original volume by the removal of water and may contain ascorbic acid, sugar, invert sugar or dextrose, in dry form, and a Class II preservative.212. Standard for jam
Jam of a named fruit shall be the product obtained by processing fruit, fruit pulp, or canned fruit by boiling to a suitable consistency with water and sweetening ingredient, shall contain not less than 35 per cent of the named fruit and 65 per cent water soluble solids as estimated by the refractometer, and may contain—213. Standard for fruit jelly
(Naming the fruit) jelly shall be the gelatinous food, free of seeds and pulp, made from the named fruit, the juice of the named fruit or a concentrate of the juice of the name dfruit, which has been boiled with water and a sweetening ingredient, shall contain not less than 65. per cent water soluble solids as estimated by the refractometer, and may contain—214. Standard for mincemeat
Mincemeat shall be the product manufactured by mixing together without heating pineapples or apples, or both pineapples and apples, dried fruits, mixed peel, sugar, suet, acetic acid and flavouring preparations and salt, and which contain soluble solids, not less than 65 per cent soluble solids.[L.N. 296/1979, Sch.]Part XIV – ALCOHOLIC BEVERAGES
215. Interpretation of Part
For the purpose of this Part—"absolute alcohol" means alcohol of a strength of 100 per cent strength;"age" means the period during which an alcoholic beverage is kept under such conditions of storage as may be necessary to render it potable or to develop its characteristic flavour or bouquet;"alcohol" means ethyl alcohol;"flavouring" means other domestic or imported spirits or wine;"grain spirit" means an alcoholic distillate, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzyme and fermented by the action of yeast, and from which all or nearly all of the naturally occurring substances other than alcohol and water have been removed;"molasses spirit" means an alcoholic distillate, obtained from sugar-cane by- products fermented by the action of yeast, from which all or nearly all of the naturally occurring substances other than alcohol and water have been removed;"small wood" means wood casks or barrels of not greater than 750 litres capacity.216. Restriction on sale of distilled alcoholic beverage, liqueur or cordial
No person shall sell a distilled alcoholic beverage, liqueur or alcoholic cordial that contains less than 37.0 per cent by volume of absolute alcohol unless the main panel of the label carries a declaration of the actual percentage by volume of absolute alcohol contained therein.217. Standard for whisky
Whisky shall be a potable alcoholic distillate obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or other enzyme and fermented by the action of yeast and aged for a period of not less than three years in small wood; and may contain a flavouring or caramel.218. Claim with respect to age of whisky
No person shall make any claim with respect to the age of whisky other than for the period during which the whisky has been stored in small wood except where whisky has been aged in small wood for at least three years; but any period not exceeding six months during which that whisky was held in other containers may be claimed as age.219. Standard for Scotch whisky
Scotch whisky shall be whisky distilled in Scotland as Scotch whisky for domestic consumption in accordance with the laws of the United Kingdom.220. Standard for Irish
whiskey Irish whiskey shall be whisky distilled in Northern Ireland or in the Republic of Ireland as Irish whiskey for domestic consumption in accordance with the laws of Northern Ireland or the Republic of Ireland.221. Standard for Canadian whisky, etc.
Canadian whisky, Canadian rye whisky, or rye whisky shall be whisky distilled in Canada as Canadian whisky for domestic consumption in accordance with the laws of Canada.222. Standard for rum
Rum shall be a potable alcoholic distillate obtained from sugar-cane products fermented by the action of yeast or a mixture of yeast and other organisms, or a mixture of such distillates, which has been aged and held for a period of not less than two years in small wood, may contain caramel, and may be flavoured with fruit or other botanical substances or flavourings.223. Standard for gin
Gin shall be the product obtained by the redistillation of suitably rectified grain or molasses spirit with or over juniper berries and may contain other aromatic botanical substances, sugar or flavouring.224. Standard for dry gin
Dry gin shall be gin to which no sugar has been added.225. Standard for brandy
Brandy shall be a potable alcoholic distillate obtained by the distillation of wine in the manufacture of which no additional sugar has been used or a mixture of such distillates which has been aged and held for a period of not less than two years in small wood, may contain caramel and may be flavoured with fruit or other botanical substances or flavouring.226. Standard for Cognac brandy or Cognac
Cognac brandy or Cognac shall be brandy manufactured in the Cognac district of France in accordance with the laws of the French Republic for consumption in that country.227. Standard for Armagnac brandy or Armagnac
Armagnac brandy or Armagnac shall be brandy manufactured in the Armagnac district of France in accordance with the Laws of France for consumption in that country.228. Standard for imported brandy
Imported brandy shall be a potable alcoholic distillate obtained by the distillation of wine and manufactured in accordance with the laws of the country of origin for domestic consumption and the label shall clearly indicate such country of origin.229. Standard for fruit brandy
Fruit brandy or brandy of a named fruit shall be a potable distillate obtained by the distillation of fruit wine, a mixture of fruit wines, a mixture of wine and fruit wine, or a mixture of such distillates.230. Standard for liqueurs and alcoholic cordials
Liqueurs and alcoholic cordials—231. Standard for vodka
Vodka shall be the potable alcoholic beverage obtained by the treatment of grain, potato spirit or molasses spirit with charcoal so as to render the product without distinctive character, aroma or taste.232. Standard for wine
Wine shall be the product of alcoholic fermentation of the juice of grape, may have added to it yeast, concentrated grape juice, sugar, dextrose or invert sugar, or aqueous solutions of any of these, yeast food, brandy or fruit spirit, carbon dioxide, oxygen, tartaric or citric acid, pectinase, caramel, may be treated prior to filtration with a strongly acid cation exchange resin in the sodium ion form or weak basic ion exchange resin in the hydroxyl form, and any food additives or food colours used in the course of manufacturing shall conform to the prescribed use and limits.233. Limit for volatile acid in wine
No person shall sell wine that contains more than 0.35 per cent weight by volume of volatile acid calculated as acetic acid as determined by the official method.234. Standard for fruit wine
Fruit wine or (naming the fruit) wine shall be the product of alcoholic fermentation of the juice of sound ripe fruit or juice of grape together with the juice of sound ripe fruit, and in all other respects shall meet the requirements of the standard for wine as prescribed by regulation 232.235. Standard for vermouth or flavoured wine
Vermouth or (naming the flavour) wine shall be wine to which has been added bitters, aromatics or other botanical substances or a flavouring preparation, and shall contain not more than 20 per cent absolute alcohol by volume.236. Standard for cider
Cider shall be the product of the alcoholic fermentation of apple juice or a mixture of the juice of apples and pear with or without the addition of potable water, sugar or concentrated apple or pear juice (but not more than 25 per cent of the juice shall be pear juice, shall contain not less than 2.5 per cent and not more than 13 per cent absolute alcohol by volume, and 100 millilitres of cider, measured at a temperature of 20°C., shall contain—237. Limit for volatile acid in cider
No person shall sell cider that has more than 0.2 per cent weight by volume of volatile acid calculated as acetic acid as determined by the official method.238. Standard for beer, ale, stout, porter, lager beer, etc.
Beer, ale, stout, porter, lager beer and black beer shall be the product produced as a result of the alcoholic fermentation of an extract derived from barley malt or cereal grain or starch or saccharine matter and hops or hop derivatives in potable water with other suitable ingredients in such a manner as to possess the aroma, taste and character Commonly; attributed to each, may contain food additives, the use and limits of which shall conform to those prescribed in the Second Schedule to these Regulations and shall contain not less than 3.4 per cent absolute alcohol by volume.239. Standard for opaque beer
Opaque beer shall be the potable liquid derived from the fermentation of a mash of cereal grain or vegetables or grain or vegetable products with or without addition of sucrose or honey and containing the mash or the residue of the mash from which it is derived in such a manner as to possess the aroma, taste and character attributed to it, and shall contain not less than 2.5 per cent of absolute alcohol by volume.Part XV – SOFT DRINKS
240. Standard for, and labelling of, soft drinks
Part XVI – TEA
241. Standard for tea
Black tea (generally known as tea) shall be the dried leaves, leaf buds and tender stems of camellia genus, suitable for making tea as a beverage for human consumption, produced by an acceptable process and shall conform to the following standard—Part XVII – COFFEE
242. Standard for green coffee
Green coffee, raw coffee, or unroasted coffee shall be the seed of one or more of the various species of coffea freed from most of its spermoderm.243. Standard for roasted coffee
Roasted coffee or coffee shall be roasted green coffee and shall have—244. Standard for instant or soluble coffee
Instant or soluble coffee shall be the free flowing soluble coffee powder derived by dehydration or aqueous extract of freshly roasted and ground coffee having the colour, taste and flavour characteristic of coffee and shall dissolve readily in boiling water with moderate stirring, and shall contain not more than 3.5 per cent moisture and 15.0 per cent total ash, and not less than 2.8 per cent caffeine content.245. Restriction on sale of decaffeinated coffee
No person shall sell decaffeinated coffee unless the percentage of the caffeine content removed is stated on the label and the finished product contains no ingredient other than those normally present in coffee.Part XVIII – BAKING POWDER
246. Standard for baking powder
Part XIX – GRAIN AND BAKERY PRODUCTS
247. Standard for flour and wholemeal atta
| Type | Natural ash content | Sieving specification |
| Patent flour ……………………Mark one Atta………………….Wholemeal Atta or whole-meal flour ………………………….Straight run flour (including bakers’ flour and householdflour) …………………………. | 0.42 per centmaximum.Not less than 0.70 per cent andnot more than 1 per cent.Not less than 1.50 per cent andnot more than 2.0 per cent.Not less than 0.48 per cent andnot more than 0.60 per cent. | —Not more than 0.5 per cent tailson No. 32 standard wire clothsieve.—Not more than 0.5 per cent tails on No. 8 Nylon cloth sieve. |
248. Standard for sooji or semolina
Sooji or Semolina shall be the product prepared from cleaned wheat by the process of grinding and bolting, shall have a natural ash content of not less than 0.48 per cent and not more than 0.80 per cent, and may have the sieving specifications which is in accordance with good manufacturing practices and customer demands.249. Standard for enriched flour
250. Standard for crushed wheat or cracked wheat
Crushed wheat or cracked wheat shall be the product prepared by grinding cleaned milling grade wheat without removal of any part of the wheatgrain, with granularity according to good manufacturing practices and customer requirements, and shall have—251. Standard for corn starch
Corn starch shall be starch made from maize (zea mays L.) and shall contain—252. Standard for rice
Rice shall be the dehulled or dehulled and polished seed of the rice plant, and may be coated with magnesium silicate and glucose.253. Standard for maizemeal
| Type of Maizemeal | Fibre | Oil | Sieving specification |
| Maizemeal (posho) | Not lessthan 1 per cent and not more than 3 per cent. | — | — |
| Fibrous maizemeal | Minimum of 3 per centon moisture-free basis. | — | — |
| Grade I sifted maizemeal. | Not more than 0.7 percent on moisture- free basis. | Not morethan 3.5 per cent on moisture- free basis. | 98 per cent shall pass through a screen having aperture width of 1,000 microns. |
| Grade IIsifted maizemeal. | Not lessthan 0.7 per cent and not more than1.0 per centon moisture-free basis. | Not more than 4.0 percent on moisture- free basis. | 98 per cent shall pass through a screen having aperture width of 1,000 microns. |
| Grade III granulatedmaizemeal. | Not more than 2.5 percent on moisture- free basis. | — | 95 per cent shall pass through a screen having aperture width of 1,000 microns. |
| Grade IV maizemeal | Not more than3 per cent on moisture-free basis. | — | 90 per cent shall pass through a screen havingaperture width of 1,000 microns. |
| Grade V fibrous meal | Minimum of3 per cent on moisture-free basis, minimum | — | 90 per cent shall pass through a screen having aperture width of 1,000 microns. |
254. Minimum amount of egg yolk solid specified in egg macaroni, etc.
No person shall sell macaroni, spaghetti, noodles or similar alimentary pastes as egg macaroni, egg spaghetti, egg noodles or egg alimentary pastes respectively unless they contain not less than 4 per cent egg yolk solids derived from whole egg, dried egg, frozen egg or frozen egg yolk respectively.255. Standard for white bread
White bread shall be the product made by baking fermented dough obtained from patent flour or bakers’ flour and yeast, shall contain not more than 0.3 per cent of fibre calculated on moisture-free basis and may contain the following ingredients—256. Standard for brown bread
Brown bread shall conform to all the requirements of white bread except that it shall have not less than 0.6 per cent of fibre on moisture-free basis and in regard to the types of flour for use in the making of the dough.257. Standard for speciality bread
Part XX – FATS AND OILS
258. General standard for vegetable fats and oils
259. Standard for animal fats and oils
Animal fats and oils shall be fats and oils obtained entirely from animals healthy at the time of slaughter and fit for human consumption, shall be free from foreign and rancid odour and taste, and may contain Class IV preservatives and antioxidants as prescribed in the Second Schedule.260. Standard for olive oil
Olive oil shall be the oil derived from the fruit of the olive tree (Olea europaea L.) and shall have—261. Standard for cotton seed oil
Cotton seed oil shall be the oil derived from the seeds of various cultivated species of cotton (Gossypium), and shall have—262. Standard for maize oil
Maize oil or corn oil shall be the oil derived from maize germ (the embryos of Zea mays L.), and shall have—263. Standard for groundnut oil
Groundnut oil, peanut oil or arachis oil shall be the oil derived from groundnuts (the seeds of arachis hypogaea L.), and shall have—264. Standard for soya bean oil
Soya bean oil or soy bean oil shall be the oil derived from soya beans (the seeds of Glycine max (L) Merr.), and shall have—265. Standard for sunflower seed oil
Sunflower seed oil or sunflower oil shall be the oil derived from sunflower seeds (Helianthus annus L.), and shall have—266. Standard for coconut oil
Coconut oil shall be the oil derived from the coconut (Cocoa nucifera), and shall have—267. Standard for sesame seed oil
Sesame seed oil, sesame oil, gingelly oil, benne oil, bene oil, till oil, or tillie oil shall be the oil derived from sesame seeds (Sesamum indicum L.), and shall have—268. Standard for refined vegetable oil
Refined vegetable oil shall have—269. Standard for shortening
Shortening, other than butter or lard, shall be the semi-solid food prepared from fats, oils, or a combination of fats and oils, may be processed by hydrogenation and may contain food colour, Class IV preservatives, an anti-foaming agent, stearyl monoglyceridyl citrate and other emulsifying agents, the use and limits of which shall be as prescribed in the Second Schedule.270. Standard for lard
Lard shall be the rendered fat from fresh, clean, sound fatty tissues from swine (Sus scrofa) in good health at the time of slaughter and fit for human consumption, may contain refined lard, lard stearine and hydrogenated lard, a Class IV preservative and antioxidants, the use and limits of which shall be as prescribed in the Second Schedule, and shall have—271. Standard for margarine
Margarine shall be a food in the form of a plastic or fluid emulsion of edible oils and fats, with water or skimmed milk or other substances, with or without the addition of colouring matter, may contain preservatives, antioxidants, emulsifying agents, the use and limits of which shall be as prescribed in the Second Schedule, vitamin A and D, and shall contain—272. Standard for dripping
Dripping or edible tallow shall be the product obtained by rendering the clean, sound, fatty tissues (including trimming and cutting fats), attendant muscles and bones of bovine cattle (Bos taurus), and sheep (Ovis aries), in good health at the time of slaughter and fit for human consumption, may contain refined drippings, a Class IV preservative and antioxidants, the use and limits of which shall be as prescribed in the Second Schedule, and shall have—Part XXI – SPICES, DRESSINGS AND SEASONINGS
273. Standard for cloves
Cloves, whole or ground, shall be the dried flavour buds of the clove plant, Eugenia caryophyllata Thumb, and shall contain—274. Standard for ginger Ginger, whole or ground, shall be the washed and dried or decorticated and dried rhizome of the ginger plant, Zingiber officinale Roscoe, and shall contain—
275. Standard for mustard
Mustard, mustard powder or ground mustard shall be the powder made from mustard seed with the hulls largely removed, from which a portion of the fixed oil may be removed, and shall contain—276. Standard for allspice or pimento
Allspice or pimento, whole or ground, shall be the dried, nearly ripe fruit of the pimento tree, Pimenta dioica L., Merrill, and shall contain not more than—277. Standard for cinnamon
Cinnamon or cassia, whole or ground, shall be the dried bark of cultivated varieties of Cinnamomum zeylanicum Nees, or C. cassia L., from which the outer layers may have been removed, and shall contain not more than—278. Standard for Ceylon cinnamon
Ceylon cinnamon shall be whole cinnamon obtained exclusively from Cinnamomum zeylanicum Nees.279. Standard for mace
Mace, whole or ground, shall be the dried arillus of Myristica fragrans Houttyn, and shall contain not more than—280. Standard for nutmeg
Nutmeg, whole or ground, shall be the dried seed of Myristica fragrans Houttyn, may have a thin coating of lime, shall contain not less than 25.0 per cent non-volatile ether extract and shall contain not more than—281. Standard for black pepper
Black pepper, whole or ground, shall be the dried, whole berry of Piper nigrum L., and shall contain not more than—282. Standard for white pepper
White pepper, whole or ground, shall be the dried mature berry of Piper nigrum L., from which the outer coating of pericarp has been removed, and shall contain not more than—283. Standard for cayenne pepper
Cayenne pepper or cayenne or chillies, whole or ground, shall be the dried, ripe fruit of Capsicum frutescens L., Capsicum baccatum L., or other small-fruited species of Capsicum, and shall contain—284. Standard for turmeric
Turmeric, whole or ground, shall be the dried rhizome of Curcuma longa L.285. Standard for sage
Sage, whole or ground, shall be the dried leaves of Slavia officinalis L., and shall contain not more than 12.0 per cent stems (excluding peticles) and other foreign material.286. Standard for thyme
Thyme, whole or ground, shall be the dried leaves and flowering tops of Thyme vulgaris L., and shall contain not more than—287. Standard for caraway seed
Caraway seed shall be the dried fruit of Carum carvi L., and shall contain not more than—288. Standard for cardamom
Cardamom shall be the dried seed of Elettaria cardamomum L., and shall contain not more than—289. Standard for celery seed
Celery seed shall be the dried fruit of Apium graveolens L., and shall contain not more than—290. Standard for coriander seed
Coriander seed shall be the dried fruit of Coriandrum sativum L., and shall contain not more than—291. Standard for dill seed
Dill seed shall be the dried fruit of Anethum graveolens L., and shall contain not more than—292. Standard for mustard seed
Mustard seed shall be the seed of Brassica bois, B. hirta Moench, B. nigra (L.) Koch, B. juncea (L.) Czern, or seed of species closely related to B. nigra and B. juncea, and shall contain—293. Standard for marjoram
Marjoram, whole or ground, shall be the dried leaves of Majorana hortensis Moench, may contain a small proportion of the flowering tops of the marjoram plant, and shall contain not more than—294. Standard for curry powder
Curry powder shall be any combination of turmeric with spices and seasoning and shall contain not more than 5.0 per cent salt and may contain starch and farinaceous matter up to 15.0 per cent.295. Standard for mayonnaise
Mayonnaise, mayonnaise dressing or mayonnaise salad dressing shall be a combination of edible vegetable oil, whole egg or egg yolk, in liquid, frozen or dried form, and vinegar or lemon juice, which shall contain not less than 65.0 per cent edible vegetable oil and may contain—296. Standard for French dressing
French dressing shall be a combination of edible vegetable oil, and vinegar or lemon juice, which shall contain not less than 35.0 per cent vegetable oil, and may contain—297. Standard for salad dressing
Salad dressing shall be a combination of edible vegetable oil, whole egg or egg yolk, in liquid, frozen or dried form, vinegar or lemon juice, and cereal, and shall contain not less than 35 per cent edible vegetable oil, and may contain—Part XXII – SALT
298. Standard for salt
Salt shall be crystalline sodium chloride and shall contain not less than 97.0 per cent of sodium chloride on moisture-free basis and not more than 0.2 per cent of matter insoluble in water.299. Standard for table salt or salt for general household use
Table salt or salt for general household use shall contain a minimum of 50 mg. and a maximum of 84 mg. per kilogram of potassium iodate, the presence of which shall be declared on the label, and may contain harmless anticaking agents to secure free running properties as prescribed in the Second Schedule.[L.N. 516/1988, r. 2, L.N. 154/2009, r. 2.]300. Revoked
Revoked by L.N. 189/1988, r. 2Part XXIII – VINEGAR
301. Standard for vinegar
Vinegar shall be the liquid obtained by the acetous fermentation of an alcoholic liquid and shall contain not less than 4.0 per cent or more than 12.3 per cent acetic acid.302. Mode of reference to the strength of vinegar
If any reference is made by any statement, mark or device to the strength of a vinegar, the label shall carry a statement of the strength of the vinegar declared in per cent acetic acid.303. Standard for wine vinegar
Wine vinegar shall be vinegar made from wine and may contain caramel.304. Standard for spirit vinegar, etc.
Spirit vinegar, alcohol vinegar, white vinegar, or grain vinegar shall be vinegar made from diluted distilled alcohol.305. Standard for malt vinegar
Malt vinegar shall be vinegar from an infusion of malt, undistilled prior to acetous fermentation, which may contain other cereals or caramel, and shall contain, in 100 millilitres measured at a temperature of 20°C., not less than—306. Standard for cider vinegar or apple
vinegar Cider vinegar or apple vinegar shall be vinegar made from the liquid expressed from apples and may contain caramel.307. Standard for imitation vinegar or vinegar substitute
Imitation vinegar or vinegar substitute means the product prepared by diluting acetic acid, conforming to the British Pharmacopoeia, with water, shall contain not less than 4 grams of acetic acid per 100 millilitres measured at 20°C., and may contain caramel.308. Labelling of imitation vinegar or vinegar substitute
Imitation vinegar or vinegar substitute shall be distinctly labelled "IMITATION VINEGAR—PREPARED FROM ACETIC ACID" or "VINEGAR SUBSTITUTE—PREPARED FROM ACETIC ACID", all letters being of the same size.Part XXIV – COCOA PRODUCTS
309. Standard for cacao beans
Cacao beans or cocoa beans shall be the seeds of the cacao tree, Theobroma cacao L., or a closely related species.310. Standard for cacao nibs
Cacao nibs, cocoa nibs or cracked cocoa shall be the product prepared by heating and cracking cleaned, dried or cured cacao beans and removing the shell therefrom, and shall contain—311. Standard for chocolate
Chocolate, bitter chocolate or chocolate liquor shall be the product obtained by grinding cacao nibs, shall contain not less than 50 per cent cacao butter and on the dry and fat-free basis shall contain not more than—312. Ingredients for processing cacao products
Cacao products may be processed with hydroxides, carbonates, or bicarbonates of ammonium, sodium or potassium or hydroxides or carbonates of magnesium.313. Restriction on the sale of cocoa products processed with hydroxides or carbonates of magnesium
No person shall sell a cocoa product that is processed with hydroxides or carbonates of magnesium unless—314. Limits for ash for cocoa products processed with alkali
The ash limits provided for cocoa products in this Part may be increased for cacao products processed with alkali as provided in regulations 310 and 311 by the amount of ash from the processing agent used.315. Standard for sweet chocolate
Sweet chocolate or sweet chocolate coating shall be chocolate mixed with sugar or with a combination of not less than 75 per cent sugar and not more than 25 per cent dextrose and—316. Standard for milk chocolate
Milk chocolate, sweet milk chocolate, milk chocolate coating or sweet milk chocolate coating shall be the cacao product obtained from chocolate by grinding with sugar or with a combination of not less than 75 per cent sugar and not more than 25 per cent dextrose and—317. Standard for cocoa
Cocoa or powdered cocoa shall be chocolate from which part of the cacao butter has been removed and—318. Standard for cocoa butter
Cocoa butter or cacao butter shall be fat from sound cacao beans, obtained either before or after roasting, shall be free from foreign odour and taste and shall have—318A. Application of the Specifications of the Codex Alimentarius Commission
Where no specifications are set out in any part of these regulations for the fortification of any food articles, but specifications have been established by the joint Food and Agricultural Organisation and World Health Organization Codex Alimentarius Commission the Specifications of the Codex Alimentarius Commission shall apply.[L.N. 62/2012, r. 6.]318B. Labeling of fortified products
Labeling of fortified products shall be done in accordance with the relevant Kenyan Standard relating to nutrition.[L.N. 62/2012, r. 6.]Part XXV – OFFENCES AND PENALTY
319. [Deleted by L.N. 157/2015 r. 5.]
320.
Labeling of fortified products shall be done in accordance with the relevant Kenyan Standard relating to nutrition.(L.N. 62/2012, r. 6)322. Specifications for trans fatty acids or hydrogenated fats
Where no specifications are set out in these Regulations for trans fatty acids or hydrogenated fats of any product but specifications have been established by the joint Food and Agriculture Organization and World Health Organization Codex Alimentarius Commission, the specifications of the Codex Alimentarius Commission shall apply.(L.N. 115/2015, r. 4)323. Labeling of food free from trans fatty acids
Labeling of food articles free from trans fatty acids shall be done in accordance with the Kenya Standard KS EAS and other relevant published national standards.(L.N. 115/2015 r. 4)History of this document
31 December 2022 this version
Revised by
24th Annual Supplement
28 March 2013
Amended by
Missing Corrigenda
09 October 2009
10 October 1988
13 September 1985
01 May 1979
Commenced